Maple Brown Sugar Oatmeal
(instructions for both Rolled Oats or Steel Cut Oats)
I have ALWAYS loved Oatmeal. As a kid, I used to eat maple brown sugar oatmeal every single morning – but I ate it from the just-add-water microwavable packet. It was quick and easy and I could do it myself. So it was a staple. The flavor is still one of my favorites.
As an adult, I moved away from the who-knows-whats-really-in-there packets to old fashioned oats. For a long time now, I have made oatmeal on my stovetop and/or the microwave. As I mentioned in my recipe blog for Pumpkin Spiced Oatmeal, it really is kind of a pain, and it definitely requires attention. It requires attention at a time when too many other things are going on – anyone else’s mornings get a little hectic?
It’s never consistent either – one morning it will be too watery, the next to dry, the next clumpy, the next just ok. I still eat it, because I love it, but dealing with making stovetop or microwavable oats definitely makes a Starbucks run that much more tempting.
Since getting my Instant Pot Pressure Cooker, I have been converted and it feels so good! 😄
The Instant Pot did it again!
Maple Brown Sugar Oatmeal
Maple Brown Sugar Oatmeal | Instant Pot Pressure Cooker
Instructions include directions for either rolled oats or steel cut oats - they have different water to oat ratios and different cooking times.
- 1 cup rolled oats for rolled oats
- 2 1/2 cups water or milk for rolled oats
- 1 cup steel cut oats for steel cut oats
- 3 cups water or milk for steel cut oats
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- dash salt
- 1-3 tsp butter or coconut oil based on your preference
- 1-3 tbsp brown sugar based on your preference
- 1-3 tbsp maple syrup based on your preference
- chopped walnuts, pecans, almonds optional as garnish
Add all ingredients directly to Instant Pot stainless steel pot and stir.
Close lid and turn vent knob to “Sealing”
For rolled oats: Press “Manual” on Instant Pot or High Pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 3 minutes.
For steel cut oats: Press “Manual” on Instant Pot or High Pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 12 minutes.
When cook time is complete, allow IP to naturally depressurize (NPR) on “Keep Warm” for 5-10 minutes, then manually release any remaining pressure (QPR) by turning vent knob to “Venting”
Open lid, stir and serve with optional garnish.
Leftovers can be refrigerated and reheated for 3-4 days if needed.